INGREDIENTS

INSTRUCTIONS

1 Cook the rice according to the packet instructions, adding 1 chicken
stock cube to the cooking water. Drain well.
2 Remove the claws and larger legs from crab, crack open and take out
the meat. Keep the brown and white meat separate. Prise the body
section upwards from the shell with your thumbs to release.
3 Remove and discard the dead men's fingers, greyish stomach bag and
mouth. Remove the meat from shells and retain.
4 Heat 600ml/1 pint water in a pan, add 1 chicken stock cube, the crab
shells, brown crab meat, half the chopped chilli, wine, tomato puree,
lemon and most of the coriander.
5 Bring to the boil and simmer gently for 10-15 minutes. Season.
Strain the stock into a bowl, stir in 1/3 white crab meat, 1 tbsp
drained rice and coriander leaves.
6 For the Kedgeree: Heat 1 tbsp oil in a frying pan, add the bacon,
onion and remaining chilli and cook for two minutes.
7 Add the remaining rice and crab meat and warm through. Add the
butter and chopped parsley, season and stir to mix together. Spoon
the kedgeree onto a plate and serve.
8 Heat 2 tbsp vegetable oil in a wok, add the shredded cabbage,
season and stir fry for two minutes.
9 Add the garlic and continue cooking for another minute or so. Serve
the cabbage in a shallow bowl.
10 For the Apple Pancakes: Sieve the flour and caster sugar into a
bowl, add the eggs, milk and ground cinnamon and beat to make a
smooth batter. Add the grated apple and stir together.
11 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of the
batter and cook for a few minutes on each side until golden brown and
cooked through.
12 Layer up the pancakes with spoonfuls of yoghurt in between the
layers and serve drizzled with a little honey.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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